Man that's a good looking brisky to me Buckie.
If one can reduce the amount of smoke but keep the heat I've found that I can get away with no wrap and guarantee firm bark. After about 120 degrees I understand that the meat will not absorb more smoke - however, and I think that's a big however, smoke will color the bark and lay on it heavily so it will taste bitter. So I often don't wrap if I can only lightly smoke by using only charcoal after reaching stall or cook in the pellet cooker not warping is a good option.
Unfortunately I rarely do whole brisket since it's usually just the wife and me eating and I don't get enough "practice."